Ingredients
1 pound dried pinto beans1 boneless pork loin roast (3 pounds)7 cups water1/2 cup chopped onion2 garlic cloves, minced2 to 3 teaspoons ground cumin2 tablespoons chili powder1 tablespoon salt1 teaspoon dried oregano1 can (4 ounces) chopped green chiliesCorn chipsShredded cheddar cheeseDiced avocadoDiced tomatoesChopped green onionsSalsa
Preparation
Place first 10 ingredients in a large kettle. (Beans do not need to be soaked.) Bring to a boil; reduce heat and simmer, covered, about 3 hours or until beans and roast are tender. Remove roast; cool slightly. Remove meat from bones; shred with a fork. Return meat to kettle. Cook, uncovered, until thick, about 30 minutes. Serve over corn chips. Pass remaining ingredients as toppings.
